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Thursday, June 14, 2012

Dahi Kadhi/ Hot Yoghurt soup

The first time I was introduced to this Kadhi was about 12 years ago during one of my visits to my in laws place in Vadodara. The only difference being Kadhi was always got from Baroda dairy. All that was required to be done was warm it up and serve. Being the mangy that I was, at that point of time my palette was not used to either yoghurt or a yogurt based preparation. Since then, I have come a long way.

Ingredients:

For the Kadhi:

Yoghurt - 1 cup beaten

Buttermilk - 1 cup

water - 2 cups

Chickpea flour(besan) - 4 Tbsp

Salt - to taste

Turmeric powder - 1/8 tsp

Ginger - 1/2 tsp grated

Green chillies - 2 finely chopped

Sugar - 1 tsp or to taste(optional)

For the seasoning:

Oil - 3 tsp

Ghee - 1 tsp

Whole red chilly(dry) - 1

Cumin seeds/ Jeera - 1/2 tsp

Mustard seeds - 1/2 tsp

Fenugreek seeds/ Methi - 10 seeds

Curry leaves - 1 sprig

Coriander leaves to garnish

Method:

In a pot mix curd, buttermilk, water and chickpea flour well. Stir until there are no more lumps.